AuthorJeanne PetrucciCategory
Yields1 Serving
 2 tablespoons olive oil
 2 heads kale, spines removes and chopped
 4 cloves garlic [if large use 2], peeled and pressed
 1, 15-oz can chickpeas, drained and rinsed
 1 red pepper, sliced thinly
 Salt and pepper
PREP:
1

Remove spines from kale and chop.

2

Mince garlic.

3

Slice peppers.

MAKE:
4

Heat olive oil in pan and add red peppers. Sauté over medium heat until softened. Add garlic and cook an additional 3 minutes.

5

Add kale and sauté until it turns bright green.

6

Add chickpeas and heat until warm.

7

Season with salt and pepper.

Ingredients

 2 tablespoons olive oil
 2 heads kale, spines removes and chopped
 4 cloves garlic [if large use 2], peeled and pressed
 1, 15-oz can chickpeas, drained and rinsed
 1 red pepper, sliced thinly
 Salt and pepper

Directions

PREP:
1

Remove spines from kale and chop.

2

Mince garlic.

3

Slice peppers.

MAKE:
4

Heat olive oil in pan and add red peppers. Sauté over medium heat until softened. Add garlic and cook an additional 3 minutes.

5

Add kale and sauté until it turns bright green.

6

Add chickpeas and heat until warm.

7

Season with salt and pepper.

Garlicky Kale with Chickpeas